Reviewed: Sep. 28, 2009

I give a four because the recipe needs help, but if you help it, it's delicious! First of all, try 1-2 teaspoons of almond extract instead of a tablespoon. Second, refer to the Perfect Flan article on how to make this dessert just right. Don't forget, if you precook the milk and temper the eggs with it, the oven bake time will be cut down, so keep an eye on it. Third, if you use ramekins, this recipe will probably not fill 8 of them. My ramekins are fairly small, and my flans came out very thin. I garnished my flans with toasted slivered almonds, French Lace Cookies II, and piped sweetened whipped cream.

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Reviewer:

ToughCookie

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2008

The Philippine leche flan uses 9-10 egg yolk and 1 tbsp lemon juice added to the melted sugar. Vanilla extract is sometimes used to flavor, never almond extract.

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emm

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Reviewed: May 2, 2008

As it stands there is definitely too much almond flavor even for me. I have found that, if it is available where you live, substitute almond liqueur for the flavoring - a little more subtle.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Mar. 10, 2007

i dont know maybe i'm just not a flan person...

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E.A. Drake

Cooking Level: Intermediate

Home Town: York, Maine, USA

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Reviewed: Jun. 11, 2006

Good recipe. I'd recommend using more condensed milk though.

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christina

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Riverside, California, USA

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Reviewed: Oct. 6, 2005

I have some suggestions: I think 1 tablespoon almond extract is little bit too much; maybe ?teaspoon will be better. Instead of 6 egg yolks, I put 5 whole eggs.

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LEMONPIE

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Reviewed: Nov. 28, 2004

This did not taste like flan at all. It was way too sweet and had a strange taste to it. I follwed the recipe exactly so I am not sure what happened. If you are looking for a recipe for flan, this is not it. I will not try this again.

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